Name: Banana Oatmeal Muffins
Prep time: 10 min
Cook time: PT-486998H9M12S
Total time: PT-486998H9M12S
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 cup rolled oats; ½ cup brown sugar, lightly packed; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; ¼ cup canola oil; ¼ cup milk (dairy or plant-based); 1 teaspoon vanilla extract; 3 ripe bananas, mashed (about 1 cup)

Why You’ll Love This Recipe

I love how these muffins are both wholesome and satisfying. The combination of ripe bananas and oats provides natural sweetness and a delightful texture. They’re easy to make, freeze well, and are a hit with both kids and adults. Plus, I can customize them with add-ins like nuts or chocolate chips to suit my taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
1 cup rolled oats
½ cup brown sugar, lightly packed
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup canola oil
¼ cup milk
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 cup)

directions

I preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, I whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt.
In another bowl, I beat the eggs and then mix in the oil, milk, vanilla extract, and mashed bananas until well combined.
I pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
I divide the batter evenly among the prepared muffin cups.
I bake the muffins for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
I allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields 12 muffins. The preparation time is about 10 minutes, and the baking time is 16–18 minutes, making the total time approximately 26–28 minutes.

Variations

I sometimes like to add ½ cup of chocolate chips or chopped nuts like walnuts or pecans for extra flavor and texture. For a healthier twist, I substitute half or all of the all-purpose flour with whole wheat flour. Adding a teaspoon of cinnamon or nutmeg also gives the muffins a warm, spiced flavor.

storage/reheating

I store the cooled muffins in a loosely covered container at room temperature for up to 3 days. If I want them to last longer, I place them in an airtight container with a layer of paper towels above and below the muffins and refrigerate them for up to a week. To freeze, I wrap the muffins individually and store them in a freezer-safe bag for up to 3 months. When ready to eat, I thaw them at room temperature or warm them in the microwave for about 20 seconds.

FAQs

Can I use frozen bananas for this recipe?

Yes, I often use frozen bananas. I thaw them at room temperature or in the microwave before mashing and adding them to the batter.

Can I make these muffins gluten-free?

I haven’t tried it myself, but using a gluten-free all-purpose flour blend and certified gluten-free oats should work well.

How can I make these muffins dairy-free?

I substitute the milk with a plant-based alternative like almond or oat milk, and use a neutral oil or dairy-free butter.

Can I reduce the sugar in this recipe?

Yes, I sometimes reduce the brown sugar to ⅓ cup for a less sweet muffin, and they still turn out delicious.

How do I prevent the muffins from sticking to the liners?

I use parchment paper liners or lightly grease the muffin tin to prevent sticking.

Conclusion

These Banana Oatmeal Muffins are a delightful and versatile treat that I enjoy making regularly. They’re easy to prepare, customizable, and a great way to use up ripe bananas. Whether I’m enjoying one with my morning coffee or as an afternoon snack, these muffins always hit the spot.